Beer Garden MARU

Because we are particular about the quality of the koji that determines the flavor of Miyazaki shochu, each drop is free of impurities, and the naturally sweet aroma of the sweet potato and the refreshing, elegant taste spread in the mouth.

Kurokirishima, which reproduces the flavor of black koji brewing from the time of its founding in Miyazaki with the latest equipment and our unique brewing method. The deliciousness brewed by black koji is characterized by a rich sweetness and a crisp finish.

Kagoshima is said to be a region of black culture. Black pork, black sugar, black vinegar, and shochu made with black koji. The unique rich aroma and sweetness of black koji linger in the mouth, making it a delightful item to savor.

It has a pleasant aroma and luxurious flavor like Kagoshima ginjo sake. Especially on the rocks, the balance is very good, allowing you to enjoy its richness and elegant sweetness.

Using traditional black koji made in Kagoshima, Kuro Iza Nishiki offers a splendid aroma and a rich, mellow mouthfeel. It is a product that led the current black trend.

The traditional barley shochu, inherited with tradition and skill, uses rich natural water from Oita. It features a unique, elegant aroma from low-pressure distillation and a gentle sweetness of barley, making it a classic Oita barley shochu that you won't tire of drinking.

Fukuoka barley shochu Genkai has a subtle aroma of barley, a light taste, yet a deep and crisp exquisite mouthfeel.

Fukuoka has a rich barley flavor, and the taste has a soft impression. It flows like whiskey with depth and aroma. The aftertaste is also refreshing, allowing you to enjoy the elegant finish of the barley.

One of the representative brands of Tosa, it is said that Sakamoto Ryoma also drank this sake. True to the character of Tosa sake, it is elegant and dry, yet has a long-lasting aftertaste that lingers.

Using the underground water of Tanzawa, it has a smooth texture. It features a refreshing taste with a richness that comes later. This is a representative sake of the local Atsugi.

The carefully selected dry sake pairs well with any dish, offering a smooth mouthfeel and a crisp finish that never becomes tiresome. It is recommended to enjoy it with seasonal dishes.

Oyuki no Kura is a local sake brewery in Asahikawa, Hokkaido, crafted with great care using rice and water from Hokkaido, making it a 'Hokkaido-born' sake. The Junmai (pure rice) Oyuki no Kura is made with Hokkaido rice 'Kirara 397' polished to 65% and brewed with a low koji ratio, resulting in a rich flavor and a full-bodied depth.

This is the essence of Hakkaisan Brewery's sake. Although it is a regular sake, the rice used is polished to 60%, and it is carefully brewed at low temperatures. It has a clean and refreshing taste that does not interfere with food.

A gentle yet refreshing aroma. The slightly bitter dry taste glides smoothly in the mouth, leaving a refreshing finish with a crisp aftertaste.

This sake, brewed using the spring water from 'Mori no Mori', which was selected as one of Japan's top 100 famous waters, has a transparent quality and offers a refreshing smoothness that draws you in, along with a sense of fullness, making it a higher-grade sake.

Located in the Noto Peninsula, Sogen Brewery is said to be the birthplace of Noto brewers, counted among Japan's four great brewers. This junmai sake uses Yamada Nishiki rice from the top A region in Hyogo Prefecture, offering a moderate spread of rice's umami flavor. It is smooth and can be enjoyed on its own or recommended as a pairing with food.

Nanbu Bijin Junmai Ginjo sake has a gentle fruity aroma and the umami flavor of rice slowly spreads in the mouth, with a soft aftertaste that lingers. It leaves a rich taste and a beautiful aftertaste, while a clean acidity tightens the finish.